Discover How To Make Sabudana Khichdi In Just 6 Simple Steps

The dish is typically cooked with diced potatoes, roasted peanuts, and a blend of spices, including cumin and green chilies, which add depth and flavor. The peanuts not only enhance the taste but also provide a nice crunch, while the ghee or oil used in cooking contributes richness. Often garnished with fresh coriander and served with lemon wedges, Sabudana Khichdi is a wholesome, satisfying meal that combines simplicity with comforting flavors, making it a favorite among both those observing fasts and regular diners alike.

Sabudana Khichdi is a popular Indian dish, especially enjoyed during fasting periods such as Navratri. Made primarily from sabudana, it boasts a unique, chewy texture. Here's a simple and delicious recipe for Sabudana Khichdi:

1. Ingredients

- 1 cup sabudana (tapioca pearls)

- 2 medium potatoes, boiled and diced

- 1/4 cup peanuts, roasted and coarsely ground

- 1-2 green chilies, finely chopped (adjust to taste)

- 1 teaspoon cumin seeds

- 1 tablespoon ghee or oil

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

- Lemon wedges (for serving)

2. Instructions

Step 1- Soak the Sabudana:

Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in enough water to cover them for about 4-6 hours or overnight. After soaking, drain any excess water and set aside.

Step 2- Prepare the Ingredients:

Boil and dice the potatoes. Roast the peanuts in a pan until golden and then coarsely grind them.

Step 3- Cook the Spices:

In a large pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle.

Step 4- Add Chilies and Potatoes:

Add the chopped green chilies and diced potatoes to the pan. Saut for a couple of minutes until the potatoes are heated through.

Step 5- Add Sabudana:

Gently add the soaked sabudana to the pan. Stir well to combine, ensuring the sabudana is evenly mixed with the potatoes and spices.

Step 6- Cook:

Add the ground peanuts and salt. Stir everything together, cover the pan, and cook on low heat for about 5-7 minutes, stirring occasionally, until the sabudana becomes translucent and cooked through.